Kombucha Tea Recipesand A Kimchi Recipe

Kombucha tea recipes and a kimchi recipe will help to give your body the benefits of probiotics or friendly bacteria. And friendly bacteria will give your body the ability to absorb more vitamins and minerals. Foods and drinks that have been properly fermented will also help you to digest your food.

Did you know that fermenting foods and drinks actually enhances and creates more nutrients?

Fermented foods like a kimchi recipe, a sauerkraut recipe, and fermented drinks like kombucha made the "right way" will lessen the need for you to spend lots of money buying probiotics!

Also, kimchi, sauerkraut, and kombucha are very easy to make at home in your very own kitchen. You can even learn how to make your own homemade wine from fruit growing in your yard or from honey.

Health Benefits of Kombucha

A kombucha tea recipe is made from sweetened tea that has been fermented by a symbiotic colony of bacteria and yeast ... which resembles a mushroom.

Kombucha is part of Russian and Chinese History and has been referred to as the "Tea of Immortality" as well as the "Elixir of Life". Many stories have been told about this fermented tea beverage and it was used under many names .... and in many cultures.

Kombucha seems to aid the stomach to better digest food. This beverage is also known to support the immune system and seems to help the body to expel toxins.

Kombucha Tea Recipes

Beginners Guide to Fermenting Kombucha

Ingredients:

16 cups of Filtered Water or Spring Water

24 Grams or 12 Tea Bags of Organic Black Tea (You can use Loose Tea)

1 1/2 cups of Organic White Cane Sugar

1 Matured SCOBY (Do not use a "Brand New" SCOBY) and 1 cup of Kombucha Starter

Use reusable glass bottles with a tight seal to store or 2nd ferment your kombucha tea recipes like Grolsch-style flip-top bottles. Yes, you can get them at Amazon.

Instructions:

Bring up to boil 8 cups of filtered water and then add in the tea - brew for 10 minutes.

Pour into a kombucha vessel with the other 8 cups of water. Add the sugar and stir.

Cool down for a few hours or until 90 degrees F before adding the SCOBY and 1 cup of Kombucha starter.

Cover glass jar with a cheesecloth and secure with a rubber band.

Put kombucha in a dark closet with a temperature of 66 to 78 degrees F.

Bless your kombucha and ferment for 7 to 10 days or until a pH of 2.5 to 3.5 is reached.

Your kombucha is now ready for bottling and the 2nd fermentation.

2nd Fermentation & How to Flavor Your Kombucha

Ferment kombucha in reusable glass bottles for up to 7 days - only takes 2 to 3 days if using fruit or sugar in your 2nd ferment. Remember to release "gas" pressure everyday and refrigerate to stop process of fermentation.